Homemade German Bratwurst
User Reviews
5
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Prep Time
2 hrs
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Total Time
2 hrs
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Servings
10 bratwursts
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Calories
421 kcal
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Course
Main Course
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Cuisine
German
Homemade German Bratwurst
Description
This Homemade German Bratwurst recipe involves first chilling and grinding pork shoulder and pork back fat through a fine die while keeping the meat cold to preserve texture and separation of fat. The ground mixture is mixed with a specific spice blend containing salt, milk powder, white and black pepper, mace, ginger, marjoram, mustard powder, cardamom, coriander, and caraway seed. Mace is recommended over nutmeg for authentic flavor. The spice mixture is incorporated into the meat using a stand mixer with a paddle attachment until fine threads appear when pulling the meat, signaling proper binding.
The sausages are then packed into hog casings with about 4 feet of natural 32mm diameter casing. This recipe emphasizes cold processing to keep the fat firm for better sausage texture and uses a traditional German spice profile to achieve authentic taste. The result is bratwurst with well-defined flavorful meat and fat pieces, ideal for grilling or pan-frying.
This recipe suits those wanting to make fresh sausage with controlled ingredients and classic German seasonings. It requires equipment for meat grinding and sausage stuffing and care to keep meat at lower temperatures during processing.
Ingredients
- 2 1/2 pounds pork shoulder cut into 1/2 inch pieces and put in freezer for 45 minutes prior to grinding, boneless; can substitute part veal if desired
- 12 ounces pork back fat , cut into 1/2 inch chunks and put in freezer for 45 minutes prior to grinding
- 2 cups ice crushed
- For the Spice Mixture:
- 1 1/2 tablespoons salt
- 1/4 cup milk powder dried
- 1 1/2 teaspoons ground white pepper freshly ground
- 3/4 teaspoon black pepper freshly ground
- 1 teaspoon mace can substitute nutmeg but strongly recommend mace for traditional German flavor, ground
- 1 teaspoon ground ginger
- 1 teaspoon marjoram dried
- 3/4 teaspoon mustard powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/4 teaspoon caraway seed crushed
- hog casing about 4 feet, natural, 32mm
Instructions
- Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Grind half of the ground mixture a second time. Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.Chill the meat in the refrigerator while you assemble the spice mixture.
- In a small bowl combine all the spices.Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix and dry milk powder.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. *If the meat mixture is too dry and stiff, add a little ice water. You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator while you prepare the casings.
- Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight.
- To prepare the bratwursts, you can gently poach them in lightly salted water (place sausages in pot of water, gradually bring liquid to a light simmer/do NOT boil, and poach sausages until partially cooked, 3-4 minutes) and then fry or grill them. Poaching is optional if you want to ensure they're evenly cooked in the middle or if you want to infuse them with more flavor, such as poaching them in beer. Once poached they will keep in the fridge, tightly wrapped, for up to a week.You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or freeze them once they're poached.This yields roughly 10 bratwursts depending on the size and diameter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10bratwursts
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1bratwurst | |
| Calories | 421kcal | 21% |
| Carbohydrates | 2g | 1% |
| Protein | 28g | 56% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 88mg | 29% |
| Sodium | 993mg | 41% |
| Potassium | 508mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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